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–+ servings
A small white bowl filled with creamy potatoes and artichokes and garnished with fresh parsley.

Potatoes and Artichokes

Author: Dana Ricciardi
These potatoes and artichokes, infused with heavy cream and Pecorino Romano cheese, make a comforting and satisfying side dish.
5 from 1 vote
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Servings 4 to 6
Calories 358 kcal
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes

Ingredients
  

  • 1.5 pounds baby yellow potatoes skin on, sliced in half (Note 1)
  • 3 tablespoons extra virgin olive oil divided
  • ¼ teaspoon garlic powder
  • ½ teaspoon kosher salt
  • Ground black pepper
  • 1 14-ounce can artichoke hearts drained (Note 2)
  • ½ cup heavy cream (Note 3)
  • ⅓ cup grated Pecorino Romano cheese (Note 4)
  • Handful Italian flat-leaf parsley minced

Instructions
 

  • Preheat the oven to 375F.
  • Toss the potatoes in a large sheet pan with 2 tablespoons of olive oil and the garlic powder, salt, and pepper. Spread the potatoes out evenly in the pan.
  • Cook the potatoes for 15 minutes, flip them, then cook for another 15 minutes. If the potatoes look dry, add another ½ to 1 tablespoon of olive oil.
  • After the potatoes have cooked for 30 minutes, add the artichoke hearts (you can break them apart a little, if you'd like) to the pan, and cook the potatoes for another 10 to 20 minutes until they're soft and golden brown. Coat the potatoes and artichoke hearts with the heavy cream, stir, and cook for another 10 minutes.
  • Remove the pan from the oven. Toss the potatoes with the Pecorino Romano cheese. Taste and add more salt, if necessary. Garnish with fresh parsley. Enjoy!

Notes

Note 1: You can use any potatoes you like, but I highly recommend a creamy potato, like yellow or Yukon Gold. If using larger potatoes, quarter them.
Note 2: You can also use frozen artichoke hearts (just thaw them first) or jarred artichoke hearts (preferably ones in water with no added seasonings).
Note 3: Heavy whipping cream is also fine to use. So is half and half, but it won't be as rich.
Note 4: Use any Parmesan you like, but the sharper, the better.

Nutrition

Serving: 1serving | Calories: 358kcal | Carbohydrates: 31g | Protein: 7g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 42mg | Sodium: 410mg | Potassium: 754mg | Fiber: 4g | Sugar: 2g | Vitamin A: 475IU | Vitamin C: 34mg | Calcium: 129mg | Iron: 1mg
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